Reshaping supply chains, food retail, marketing and procurement

Brief session background

Food system approaches are increasingly seen as key to identifying new opportunities for enhancing health, environment and enterprise. There is a need for system-wide actions to drive transformation, and focus on reshaping supply chains from farm to fork. These include new models of business-to-business coordination, new diets and consumer choices, and efforts to manage food loss and waste. The session will include presentations from both supply and demand sides and a debate from a panel comprising representatives from the public and private sectors.

Objectives

Review case studies from both supply and demand sides.
Identify information need for enhancing policy and practice.

Expected outcome

Ideas to inform policies and strategies for reshaping supply chains.
New research agendas on supply chain management including reducing food loss and waste, new diets and more efficient supply chains.

Session lead(s)

Environment Change Institute, University of Oxford
School of Agriculture & Food Sciences, University of Queensland
CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS)

Tentative Agenda

Day 1

TIME	AGENDA
11:30 – 12:00	5 minute pitch for the session, John Ingram, Leader, ECI Food Programme, University of Oxford
Session 1 – Supply Chain
14:00 – 14:10	Scene setting – Chair – John Ingram, Leader, ECI Food Programme, University of Oxford
14:10 – 15:00	Scientific presentations based on abstracts: One choice at a time: How supply chain decisions can transform the food system, Angela R. Hansen, Strategic Advisor, PhD Candidate, University of Cape Town Food Techs reshaping supply chains and consumer´s choice to reduce food waste, Daniele Eckert Matzembacher, Ph.D. Candidate, Universidade Federal do Rio Grande do Sul (UFRGS) Climate Change Mitigation and Food Loss and Waste Reduction: Exploring the Business Case, Duncan Gromko, Investment Expert, UNIQUE Forestry and Land Use Analysing trade-offs between food loss and waste reduction and GHG emissions, Jan Broeze, Scientist, Wageningen University and Research Integrating Climate-Smart Rice Agriculture in Supply Networks, Olivia Vent, Advisor, Lotus Foods
15:00 – 15:55	Panel debate with: Ardhiantie, Planner Associate, Directorate of Health and Community Nutrition, Ministry of National Development Planning/National Development Planning Agency (BAPPENAS) Anastasia Fitria Devi, Researcher, Indonesian Institute of Sciences (LIPI) Hayden Montgomery, Special Representative, Global Research Alliance on Agricultural Greenhouse Gases
15:55 – 16:00	Closing comments

Day 2

TIME	AGENDA
Session 2 – Consumption Patterns
11:30 – 11:40	Scene setting – Chair- Bill Belloti, Professor of Food Systems, University of Queensland
11:40 – 12:30	Scientific presentations based on abstracts: What is the future of diets? Keith Wiebe, Senior Research Fellow, International Food Policy Research Institute Climate services for improved nutrition, Tatiana Gumucio, Postdoctoral Research Scientist, International Research Institute for Climate and Society, Columbia University Reducing food emissions with an AI-powered recipe generator app for plant-based cooking, Christian Bugge Henriksen, Associate Professor and Research Group Leader, Climate and Food Security Group, University of Copenhagen The importance of the aceptance of entomophagy in Western countries for a sustainable change in western and global diets, Gianmarco Jamal Amato, Student, Humboldt-Universität zu Berlin
12:30 – 13:00	Panel debate with: Hayden Montgomery, Special Representative, Global Research Alliance on Agricultural Greenhouse Gases (GRA). Anastasia Fitria Devi, Researcher, Indonesian Institute of Sciences (LIPI) Bo H. Holmgreen, Founder and CEO, Scholars of Sustenance
13:00 – 13:20	Q&A and discussion
13:20 – 13:30	Closing – key actions to reshape supply chains, food retail, marketing and procurement

Brief session background

Objectives

Expected outcome

Session lead(s)

Tentative Agenda

Organizing Partners